Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies

Author:

Tang Ya-Jie,Liu Rui-Sang,Li Hong-Mei

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference71 articles.

1. Águeda B, Zambonelli A, Molina R (2013) Tuber 2013: scientific advances in sustainable truffle culture. Mycorrhiza 24(Suppl 1):S1–S4

2. Amicucci A, Balestrini R, Kohler A, Barbieri E, Saltarelli R, Faccio A, Roberson RW, Bonfante P, Stocchi V (2011) Hyphal and cytoskeleton polarization in Tuber melanosporum: a genomic and cellular analysis. Fungal Genet Biol 48:561–572

3. Arambepola C, Scarborough P, Boxer A, Rayner M (2008) Defining ‘low in fat’ and ‘high in fat’ when applied to a food. Public Health Nutr 12:341–350

4. Balestrini R, Mello A (2014) Truffle research in the Post-Genomics Era. Food Anal Methods. doi: 10.1007/s12161-014-0064-8

5. Bellesia F, Pinetti A, Bianchi A, Tirillini B (1998a) The volatile organic compounds of Tuber uncinatum from Middle Italy. J Essent Oil Res 10:483–488

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